Anthocyanidin
Anthocyanidin
Anthocyanidin (pronunciation: an-tho-cy-an-id-in) are a type of flavonoid, a class of compounds with antioxidant effects. They are commonly found in fruits and vegetables, and give these foods their vibrant colors.
Etymology
The term "Anthocyanidin" is derived from the Greek words "anthos" meaning flower and "kyanos" meaning dark blue.
Description
Anthocyanidins are the sugar-free counterparts of anthocyanins, and are water-soluble pigments which may appear red, purple, or blue depending on the pH. They are responsible for the red, purple, and blue hues of many fruits, vegetables, cereal grains, and flowers. Some of the common types of anthocyanidins include Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, and Petunidin.
Health Benefits
Anthocyanidins have been linked to a variety of health benefits due to their high antioxidant properties. They are known to support heart health, improve vision, and have anti-inflammatory and anti-cancer properties.
Related Terms
- Flavonoid: A large family of polyphenolic compounds synthesized by plants that are common and widely distributed in the human diet with antioxidant effects.
- Antioxidant: A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products or remove potentially damaging oxidizing agents in a living organism.
- Anthocyanin: A type of flavonoid, a class of compounds with antioxidant effects, that is responsible for the red, purple, and blue plant colors.
External links
- Medical encyclopedia article on Anthocyanidin
- Wikipedia's article - Anthocyanidin
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